The coastline of Baja California provides a vast array of seafood, which stars in many of the region's best known dishes. Seafood filled soft tacos are among the most popular.
- 32 green medium king prawns, peeled and cleaned
- 1 tsp each ground cumin, ground allspice and chilli powder
- 2 tbsp vegetable oil
- 1 small red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 vine-ripened tomatoes, peeled, seeded and finely chopped
- 1 lime, juiced
- ¼ cup coarsely chopped coriander
- 12 white or yellow corn tortillas
- 4 cocktail avocados, halved and seeded and sliced into wedges
- To serve: Limes and sour cream, optional
- 1 jicama, peeled and cut into julienne (285gm)
- 1 baby cos, finely shredded
- 1 fresh green serrano or other long green chilli, seeded and thinly sliced
- 1/3 cup finely chopped coriander
- 1 lime, juiced
- ¼ cup vegetable oil
- ¼ tsp chilli powder
- 1Place prawns, cumin, allspice, ½ tsp chilli powder and 2 tbsp oil in a glass bowl, season to taste with sea salt and freshly ground black pepper and stir to combine. Cover and refrigerate for 10 minutes.
- 2For jicama slaw, place jicama, cos, green chilli and coriander in a bowl, season to taste and stir to combine. Add dressing to jicama mixture and toss gently.
- 3Heat 2 tbsp oil in a large, heavy-based frying pan, add onion, garlic, tomatoes, lime juice and remaining chilli powder and cook over medium heat for 5 minutes or until soft, then season to taste.
- 4Barbecue or char-grill prawns for 4-5 minutes or until cooked through, then transfer to tomato mixture, add coriander and stir to combine. Barbecue or char-grill tortillas, for 30 seconds on each side or until just warm and lightly golden, then transfer to a plate and cover with a tea towel to keep warm.
- 5Serve warm tortillas, prawn and tomato mixture, jicama slaw, avocado, lime halves and sour cream, if using, separately, for guests to assemble their own tacos.
Drink Suggestion: 2006 Jacob’s Creek Sauvignon Blanc.